South African Melktert
South African milk tart with a thin pastry crust, smooth vanilla milk custard, and a light cinnamon finish.
Equipment
- 9-inch tart pan with removable bottom
- Rolling Pin
- Medium saucepan
- Mixing bowls
- Fine-mesh sieve
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp fine salt
- 1/2 cup cold unsalted butter cut into cubes
- 1 large egg
Milk Custard
- 4 cups whole milk
- 2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 tsp ground cinnamon for dusting
Instructions
Bake the Crust:
- Mix flour, sugar, and salt. Cut in cold butter until the mixture has small irregular crumbs, then mix in the egg just until a dough forms. Chill 20 minutes.
- Roll the dough and line a 9-inch tart pan. Prick the base, chill 10 minutes, line with parchment and weights, and bake at 375 F (190 C) for 15 minutes. Remove weights and bake 8 to 10 minutes until pale gold. Cool.
Cook the Custard:
- Warm milk and butter in a saucepan until steaming. Whisk sugar, eggs, flour, cornstarch, vanilla, and salt in a bowl until smooth.
- Slowly whisk half the hot milk into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 4 to 6 minutes until thick and smooth. Do not boil hard.
- Pass the custard through a fine sieve into the cooled crust and smooth the surface. Dust lightly and unevenly with cinnamon.
Chill:
- Cool for 30 minutes, then refrigerate at least 3 hours until set. Slice with a clean knife and serve chilled or cool.
Notes
- Constant gentle whisking and straining produce a smooth custard without bubbles or flour lumps.
- Keep covered in the refrigerator for up to three days; the crust softens gradually.
Nutrition
Calories: 360kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 260mgFiber: 1gSugar: 19g